And when you have pesto, it feels like a pasta night...
Basil Pesto Ravioli with Chicken and Sun-dried Tomatoes
1 pack of cheese ravioli
1 chicken breast, cubed
1/3 onion, diced
1 garlic clove, sliced
3 tablespoons basil pesto
sun-dried tomatoes in olive oil
red pepper flakes (optional)
salt and black pepper
Cook ravioli according to package directions. Drain well and set aside.
Combine olive oil, onion, garlic, crushed red pepper flakes in large skillet over medium-high heat. Add sun-dried tomatoes. Sauté gently until soften but not turning brown, about 3-4 minutes. Add the cubed chicken breast and cook until cooked through, about 7-10 minutes. Take 3 tablespoons from the pesto jar and add each separately as you stir constantly. Turn heat down to medium low. Make the mixture thin with 1/4 cup water. Add the cooked ravioli and toss until all ingredients are coated in the pesto. Add more water if needed. Stir until the ingredients are evenly distributed. Season with salt and pepper. Sprinkle with shredded parmesan.
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